This Fall Gratitude Quinoa Salad with Maple Seed Clusters is a delightful blend of seasonal ingredients, offering a burst of flavors and textures. The combination of quinoa, kale, butternut squash, cranberries, and crunchy maple seed clusters creates a satisfying dish perfect for autumn meals.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup chopped kale. 1/2 cup diced butternut squash. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup pumpkin seeds. 2 tablespoons maple syrup. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.
Instructions: In a saucepan, bring the water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it cool. Preheat oven to 350F 175C. In a bowl, toss together butternut squash, olive oil, maple syrup, salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes or until squash is tender and caramelized. In a separate bowl, combine chopped kale, dried cranberries, and cooked quinoa. In a small skillet over medium heat, toast pecans and pumpkin seeds until lightly golden and fragrant. Drizzle with maple syrup and stir until coated. Remove from heat and let cool. Add roasted butternut squash to the quinoa mixture. Top the salad with maple seed clusters. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.
Prep Time: 15 minutes
Cook Time: 25 minutes
Bobbi
